Jacaranda Restaurant (Tianfu International Hotel)
Sichuan cuisine · ⭐ 4.4
Tianfu International Hotel, North Line 1
Dragon Mate tips
If you are traveling in China to visit Chengdu, this restaurant is worth a stop for great food. This restaurant is located at Tianfu International Hotel, North Line 1. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Mixed Meatball Hot Pot with Seasonal Vegetables, Cold-Pressed Tripe, Sichuan麻麻 Fish.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Chengdu
- Category: Sichuan cuisine
- Rating: 4.4
- Address: Tianfu International Hotel, North Line 1
- Popular dishes: Mixed Meatball Hot Pot with Seasonal Vegetables, Cold-Pressed Tripe, Sichuan麻麻 Fish, Gongbao Ruyi Chicken Cubes, Kung Pao Chicken
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Mixed Meatball Hot Pot with Seasonal VegetablesA flavorful hot pot featuring mixed meatballs and seasonal vegetables, simmered to perfection in a savory broth.
Cold-Pressed TripeA spicy Sichuan-style cold dish made from pork or beef tripe, marinated with chili, Sichuan pepper, and garlic for a numbingly hot flavor.
Sichuan麻麻 FishA spicy and numbing fish dish made with fresh fish slices, vegetables, and a special Sichuan-style chili sauce.
Gongbao Ruyi Chicken CubesGongbao Ruyi Chicken Cubes is a Chinese dish made with chicken breast as the main ingredient, combined with peanuts, chili peppers, and scallions. The chicken is cut into cubes and stir-fried with ingredients, resulting in a tender texture and a spicy-sweet flavor.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Fried Pork Crumbs with Bok ChoyYouzha Lianbai is a dish made primarily with pork cracklings and Chinese cabbage. First, fry the pork cracklings until fragrant, then add sliced cabbage and stir-fry until just cooked through. Season and serve.
Spicy Chicken in Chili OilA classic Sichuan cold dish made with boiled chicken shredded and tossed in a spicy chili oil dressing, seasoned with garlic, ginger, and Sichuan peppercorns.
Braised Crucian CarpBraised crucian carp is a Chinese dish featuring crucian carp as the main ingredient. After cleaning, the fish is pan-fried until golden brown on both sides, then simmered with葱姜蒜, soy sauce, sugar, and cooking wine until the sauce thickens and the fish absorbs the flavors.
Scallion Oil EarsA cold dish made from sliced pork ears tossed in hot scallion oil, offering a crisp texture and aromatic flavor.
Sour Cabbage Fish SlicesA Sichuan dish featuring tender fish slices and sour cabbage, with a tangy and spicy flavor.
Sesame Oil Egg CurdA cold dish made from egg curd seasoned with sesame oil and scallions, known for its rich aroma and savory taste.
Fish-Flavored Shredded PorkFish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.